To help get you ready for Thanksgiving, the TODAY's Take anchors are sharing some of their favorite dishes, along with the recipes, so you can make them for your guests. Here are Willie Geist and Tamron Hall's scrumptious mashed potato recipes.
Heart-stoppingly delicious Thanksgiving-only mashed potatoes
From Willie's dad, Bill Geist
- 3 1/2 pounds peeled russet or Yukon gold potatoes
- 2 sticks of butter
- 2 cups heavy cream
- Salt and pepper (to taste)
- Sour cream (to taste)
Boil 3 1/2 pounds peeled and quartered russet or Yukon potatoes in lightly salted water for 20-30 minutes. Check with a fork until it penetrates the potatoes. Do not overcook!
Drain cooked spuds, mash and add two cups heavy cream.
Add two sticks butter and sour cream (if you wish).
Add salt and pepper to taste.
Serve with warm gravy.
Tamron's tasty buttermilk mashed potatoes
From Ina Garten
- Kosher salt
- 1 1/2 pounds potatoes
- 1/4 cup milk
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup buttermilk
- 1/4 teaspoon freshly ground black pepper
In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.
Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander.
Place a ricer fitted with a small disk/blade over a heatproof bowl.
Pass the potatoes through the ricer, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula.
Add enough buttermilk to make the potatoes creamy.
Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.